Everett'S Alder Jerky - cooking recipe

Ingredients

1 (3 lb.) London broil
1/3 c. salt
2/3 c. sugar
2 c. water
pepper

Preparation

Pre-freeze London Broil.
This makes it easier for slicing. Slice in very thin strips.
Make brine of salt, sugar and water. (Dissolve completely.)
Add meat and brine.
Soak for 30 minutes. Rinse well in colander until meat turns from red to a dull pink. (This takes most of the salt out.)
After putting meat on the racks for your smoker, put on as much pepper as you like.
Put the meat in the smoker with Alder wood chips (almost sawdust) in the bottom.
Smoke for at least 12 hours, depending on the weather, it could be done sooner.
Be sure to test it.